Name: National Grocery Co
Ingredients: one pint shrimps; 1 tablespoonful flour; 1 tablespoonful butter; 1 tablespoonful catsup; 1 tablespoonful cream; 1 cup hot soup stock; one-half pound shrimps; 1 quart boiling soup stock; 1 cup tomato sauce; 1 teaspoonful of butter; 2 pounds medium sized shrimps; 3 tablespoonfuls of bouillon; one-half pint shrimps; 1 tablespoonful tomato sauce; 1 gill cream; 1 cup sour cream; 1 tablespoonful butter in double boiler; a piece of butter in a pan; a tablespoonful of flour; a cup of milk; a dash of worcestershire sauce; 45 spanish shrimps; 2 yolks of eggs; 1 box gelatine to soak; 3 chili peppers; 46 one thousand favorite recipes shrimps; 2 tablespoon- fuls butter; parsley; salt; paprika

Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Butter + milktop 7% of all pairs

Smell alikemoderate

Cooked together81,283 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Butter + creamtop 8% of all pairs

Smell alikemoderate

Cooked together41,516 recipes

Shared aroma: delta-dodecalactone (sweet, creamy).
Cream + saucetop 9% of all pairs

Smell alikemoderate

Cooked together4,787 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Shrimp + buttertop 11% of all pairs

Smell alikemoderate

Cooked together2,931 recipes

Shared aroma: 2,6-nonadienal (cucumber, green).
Flour + buttertop 12% of all pairs

Smell alikelow

Cooked together124,287 recipes

Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Shrimps: Provide the main protein and flavor of the dish.
Flour: Thickens the butter and liquids into a smooth sauce.
Butter: Adds richness and carries flavor through the sauce and topping.
Cream: Adds richness and a smooth, silky texture to the sauce.

The step that matters

Cook until smooth before adding shrimps. Flour must be cooked fully in the butter and liquid to thicken evenly and lose its raw taste. Adding shrimps to a lumpy or underdone base leaves an uneven, pasty texture.

Swap the tomato

How well each one fits the dish's main ingredients (shrimp, flour, butter, cream, sauce, milk, egg):

Potatofits better
Chivefits better
Asparagusfits better
Tomatothe original

Fit is the average pairing score against shrimp, flour, butter, cream, sauce, milk, egg. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Milk	1 cup (244ml) whole	149
Butter	1 tbsp (14g)	102
Yogurt	170g plain Greek	100
Shrimp	100g cooked	99
Egg	1 large egg (50g)	78
Cream	1 tbsp (15ml) heavy	51
Tomato	1 medium (123g)	22
Soy Sauce	1 tbsp (15ml)	9
Chili	1 tsp (2.7g)	8
Pepper	1 tsp ground (2.3g)	6
Parsley	1 tbsp chopped fresh (3.8g)	1
Salt	1 tsp (6g)	0
Soup	not in our table	0

National Grocery Co